As a home-cooked dish, fish stew is deeply loved by people, but how to remove the fishy smell when stewing fish, so that the fish is tender and tastes good, has always been a topic of discussion among cooking enthusiasts.
The first one is the white cardamom
White cardamom, is the fruit of the perennial herbaceous plant of the ginger family, white cardamom, its shape is spherical, the surface is yellowish-white to light yellowish-brown, there are 3 deep longitudinal grooves, white-cardamom has the aroma of mint, is a commonly used cooking spice.
When it comes to fish stew, the role of white cardamom should not be underestimated. First of all, it can remove the fishy smell of the fish and make the stewed fish soup more delicious, and secondly, the aroma of white cardamom can penetrate into the fish, making the fish more tender and delicious, and it can also remove the odor in the fish.
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When stewing fish, only about 1 gram of white cardamom is added to the pot to achieve a good fishy effect, and the specific amount needs to be adjusted according to the type and size of the fish.
The second is good ginger
Galangal, also known as galangal, has an irregular cylindrical rhizome with a brownish-red appearance, with a special aroma and spicy taste, and is a commonly used condiment.
When stewing fish, ginger also has a significant fishy effect, it can not only remove the fishy smell of fish, but also neutralize the greasy feeling of fish, so that the stewed fish soup is more refreshing, in addition, ginger can also increase the aroma of fish soup, make the fish more delicious and delicious, in addition, ginger can also increase the umami of fish, make the stewed fish more delicious.
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The third is Suzi
Soso, the fruit of perilla, is a plant with a strong aroma. Suzi is oval in shape and has a grayish-brown surface.
When stewing fish, the role of soda is mainly reflected in increasing the aroma and taste of fish soup, it can chemically react with the fishy substances in the fish meat, so that it can be converted into aromatic substances, so as to remove the fishy smell, at the same time, the aroma of soybean can also be combined with other seasonings in the fish soup to form a unique taste.
When stewing fish, we can put the soybeans in a pot with the fish, so that the aroma of the soybeans can better penetrate into the fish and enhance the taste of the whole dish.
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The fourth is black pepper
Black pepper has a unique spicy flavor and aroma and is one of the indispensable condiments in cooking.
When stewing fish, the role of black pepper is mainly reflected in the increase in the spiciness and aroma of the fish soup, it can react with the protein in the fish to release a richer aroma, at the same time, the spicy taste of black pepper can also stimulate the taste buds, and can also improve the freshness of the fish.
When stewing fish, we can grind black peppercorns into powder and sprinkle them on the fish, or we can put black pepper powder with other spices in the fish broth to simmer, so that the aroma and spicy taste of black pepper can better penetrate into the fish and enhance the taste of the whole dish. It should be noted that because black pepper has a strong spicy taste, it is necessary to pay attention to controlling the amount when using it, so as not to affect the taste of too spicy.
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In summary, these four spices all have a significant deodorizing effect and flavor-enhancing effect when stewing fish, they can not only remove the fishy smell of fish, but also enhance the aroma and taste of fish soup, and we can choose to use these spices according to personal tastes and preferences when stewing fish.
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